Pasta tends to stick together quickly if it is cooked or kept hot too long. The quality and therefore the cooking tolerance of the pasta suffer considerably, especially when low-protein flours are used.
In Pastazym PD, the Ahrensburg flour expert Mühlenchemie has developed a new enzyme system that ensures excellent cooking stability of the pasta even under extreme conditions. Not only does this have a positive influence on consumers' purchasing decisions; above all, it proves extremely useful in the food service sector.
The optimal raw material for producing high-quality pasta is hard wheat, but fluctuating wheat qualities, restricted availability and unstable prices are increasingly causing pasta manufacturers to resort to soft wheat or mixtures of hard and soft wheat. Pasta with this composition has considerably less tolerance in respect of cooking times, and the desired al dente bite of the pasta is lost.
Just a small amount of Pastazym PD – 40 g per 100 kg flour – extends the cooking time to as long as 20 minutes and ensures a pleasant mouth feel as well as reducing the stickiness of the cooked pasta.
Mühlenchemie's innovative enzyme was first used at high altitudes, where the reduced air pressure lowered the boiling point of the water. This in turn increased the cooking time for the pasta. With Pastazym PD, it was possible to achieve acceptable quality in spite of prolonged cooking times of up to 20 minutes, with a significant difference as compared to untreated pasta.
The use of Pastazym PD is also of interest to pasta manufacturers who supply companies in the food service and restaurant sectors; these are than able to guarantee their customer's uniformly high quality in spite of long standing times and frequent re-heating of the pasta.
Pasta manufactured with the addition of Pastazym PD is classified as a "clean label" product and does not require adjustment of the label declaration – a fact that makes it particularly attractive to consumers.
For more information visit the Mühlenchemie website, HERE.
In Pastazym PD, the Ahrensburg flour expert Mühlenchemie has developed a new enzyme system that ensures excellent cooking stability of the pasta even under extreme conditions. Not only does this have a positive influence on consumers' purchasing decisions; above all, it proves extremely useful in the food service sector.
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| Image credit: Mühlenchemie |
Just a small amount of Pastazym PD – 40 g per 100 kg flour – extends the cooking time to as long as 20 minutes and ensures a pleasant mouth feel as well as reducing the stickiness of the cooked pasta.
Mühlenchemie's innovative enzyme was first used at high altitudes, where the reduced air pressure lowered the boiling point of the water. This in turn increased the cooking time for the pasta. With Pastazym PD, it was possible to achieve acceptable quality in spite of prolonged cooking times of up to 20 minutes, with a significant difference as compared to untreated pasta.
The use of Pastazym PD is also of interest to pasta manufacturers who supply companies in the food service and restaurant sectors; these are than able to guarantee their customer's uniformly high quality in spite of long standing times and frequent re-heating of the pasta.
Pasta manufactured with the addition of Pastazym PD is classified as a "clean label" product and does not require adjustment of the label declaration – a fact that makes it particularly attractive to consumers.
For more information visit the Mühlenchemie website, HERE.
The Global Miller
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